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Raw Macaroons

26 Jun
Jessie takes credit for this - I'm just posting it for her x

Unlike everything else I claim is healthy, these ACTUALLY ARE HEALTHY. As good as they taste, you’d think they’re full of sugar, but the truth is it’s just wonderful nutty goodness. All of a sudden I feel less guilty for eating half a plate of these.

INGREDIENTS

1/2 C Brazil Nuts
1 handful of Almonds
1 C Shredded Coconut
3 Tblsp Agave Syrup
2 Tblsp Almond Butter (peanut is okay)
3 tsp Coconut Oil
3 tsp Vanilla Essence
2 tsp Cocoa (or cacao)
Cinnamon
Generous pinch of Salt

INSTRUCTIONS

Blend all ingredients in a food processor except cocoa and cinnamon. Make sure this is sticky and dough-like. If not add more almond butter.

For vanilla – Place bite-size biscuits onto a tray and sprinkle with cinnamon.

For chocolate – Blend the the mixture with cocoa, then place bite-size biscuits on the tray.

Chill in the freezer briefly, then enjoy.

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Raw Raspberry Cheesecake

11 Apr

Eating berries is like eating pure happiness.

This is so quick and easy to throw together; I’m slightly embarrassed I didn’t try it sooner!

I would serve this desert to anyone, raw, vegan or not. It’s rich, creamy, tart, delicious and pretty.

I made simple modifications to a recipe found at Angelic Monkey.

If you want thick topping, double the topping ingredients. Remember though, it’s rich!

INGREDIENTS

Base

1 cup walnuts
1 cup sultanas, possibly more
1 tablespoon coconut oil

Topping 

1 cup raspberries, frozen
1 cup cashew nuts
2 tablespoons lemon
2 tablespoons sweetener (I used brown sugar, it’s all my pregnant tummy can take, you can use agave, maple syrup; whatever you prefer)
1 tablespoon coconut oil
Approximately 1/4 cup water

INSTRUCTIONS

Base

Blend all ingredients. Add more sultanas if required to ensure the base is sticky, rather than crumbly. Press this firmly into a dish.

Topping

Add all ingredients into the blender. Blend and slowly add dashes of water until you have achieved a “creamy” consistency; not too thin mind, you are making a cheesecake topping, not a smoothie!

Using a spatula, spread the topping on the base and pop in the freezer for 30 minutes.

Slice, serve, enjoy!

Sultana-sweetened Chocolate

28 Dec

Fuck carob. Yeah, I said it. I want chocolate. 

I don’t, however, want refined sugar.

You can throw almost anything in the mix and this will work. Better still it’s actually healthy. It doesn’t contain any junk and when nut-based it delivers an optimal amount of omegas into your diet.

To make this mixture blend the following ingredients until doughy, taste as you go along; 2 tablespoons coconut oil, 3 handfuls sultanas, 3 handfuls nuts, 2 teaspoons vanilla, 1 handful coconut and 2 tablespoons cocoa. To finish, roll balls in coconut and refrigerate. If the mixture is too dry, you can add in a little water to make it rollable. If too wet, add more nuts or coconut.

You can also substitute or add any of the following ingredients as desired; dates, oats, seeds, carob, agave, peanut butter, almond butter, tahini, ground almonds or any kind of dried fruit or nut at all. ♥

Luscious Ice Cream

28 Dec

Children adore this. They have no idea it’s healthy. Muahahahaharrr!

It’s a great alternative to expensive store-bought vegan ice creams which are loaded with sugar and fat and costs up to $10 a tub.

Most importantly, it looks super cute. I put this in fancy wine glasses, in cute pink teacups, I put it on warm cake and I use it as a base for parfait. If you add more water or milk it turns into a smoothie, and if you make too much, just freeze it, then blend it up with more soy milk or water later.

To make raw ice cream:

Blend chopped frozen banana, vanilla and cocoa. Slowly drizzle in water, while blending, to reach desired consistency.

To make vegan ice cream:

Blend chopped frozen banana, vanilla and cocoa. Slowly drizzle in soy milk, while blending, to reach desired consistency. ♥

Perfect Raw Chocolate Cake (super easy)

28 Dec

This,  is exactly what I want out of raw food.

When I eat it, my stomach is light, it digests perfectly and there is no sugar rush. It is rich, spongey and nostalgic.

It tastes exactly like the kind of cake I’m  not allowed. You must try it. It’s so quick to make!

You can see I’m very proud of this one. Blissful gratitude in the form of monetary donations will be warmly accepted.

Cake:

3 dates, pre-soaked in water
1/2 banana
2 tablespoons cocoa powder
Dash of vanilla
1 & 1/2 cup ground almonds or almond meal

Ice cream topping:

Frozen bananas
Vanilla
Raisins
Water

Chocolate sauce topping:

1 date, soaked in water
2 tablespoons coconut oil
1 tablespoon nut butter
Sprinkling cocoa powder
Vanilla

Top with:

Crushed walnuts

Mash dates into a syrup*, mix with banana, sprinkle in cocoa, vanilla and then mix in the almond meal until you form a cakey texture. Press into molds and put in the fridge. While that refrigerates, mash up the other soaked date into a paste, add coconut oil, nut butter, cocoa powder and vanilla – whip into chocolate sauce. Those two aspects will keep in the fridge until you are ready to serve. Then when ready to assemble place chopped frozen banana in the food processor, with a little vanilla and a little water to aid blending. When consistency is similar to soft-serve icecream, throw in a few raisins. Assemble by dropping icecream onto the cake, topping with chocolate sauce and crushed walnuts. Serve immediately.

*I prefer to soak dates overnight as they are very firm. Just have enough water to cover the dates entirely. Soaking allows them to be stirred into the water and become syruppy. ♥